Recipe to make polenta with cornmeal and water alone, or half water and half milk, in this case the polenta is more fluid, to be served with a wooden spoon, otherwise, according to tradition, should be cut with a wire. Polenta is good fried and also accompanied with cold milk or cream.
Ingredients for 4 people
- 350 g of yellow flour
- 1 liter and 1/4 water
- salt
How to prepare polenta with yellow flour
Put a copper pot, or a pot, on the fire with the water and salt; bring the liquid to a boil and pour in the yellow flour slowly, stirring constantly with a wooden spoon, making sure that no lumps form.
Cook over medium heat, stirring constantly, for at least forty minutes, until a smooth and homogeneous mixture is obtained.
If the polenta becomes too firm, add a little boiling water at a time (never cold or lukewarm).
Polenta is ready when it detaches easily from the sides of the cauldron or pan.
When cooked, turn the polenta over a wooden cutting board and bring it to a very hot table, after slicing it with a thread.
